The Easiest Weeknight Meatloaf
My family absolutely loves meatloaf, and we honestly eat it at least twice a month. There are so many variations of this classic, but let’s be real: sometimes we need something fast, delicious, and not overcomplicated! This recipe HITS EVERY TIME. There will be NO COMPLAINTS -- promise! And feel free to doctor it up and make it your own!
Equipment
- 9x13-inch baking pan
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting Board
- Measuring Spoons
- Measuring cup
- Optional: Broiler pan or sheet pan
- Optional: Aluminum foil
Ingredients
- 2 pounds ground beef your favorite variety
- 2 eggs
- 1 cup panko breadcrumbs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 2 teaspoons olive oil divided
- 8-10 medium-sized Yukon Gold potatoes cleaned
- 1/4 cup ketchup
- Serve with your favorite veggies I sautéed Italian green beans and summer squash
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil a 9x13-inch baking pan.
- In a separate bowl, gently mix the ground beef, eggs, panko breadcrumbs, onion powder, garlic powder, tomato paste, salt, and pepper until just combined. Avoid overmixing to keep the meatloaf tender.
- Transfer the meat mixture to the center of the pan and shape it into a loaf.
- Arrange the cleaned Yukon Gold potatoes around the outer edge of the meatloaf.
- Drizzle the remaining olive oil over the potatoes and sprinkle them with salt.
- Spread the ketchup evenly over the top of the meatloaf with a spoon.
- Bake for 90 minutes. For a caramelized ketchup crust, broil the meatloaf for an additional 2 minutes at the end of baking, being careful not to burn the ketchup.